I have found a few sujee cookies recipes which I wish to share with readers. Based on the recipes, I modified and bake a batch of very tasty but super heart-unfriendly sujee cookies.
The recipe I used for making sujee cookies or suji biscuits are :
150 grams of ghee (the small tin all weighs 150 grams)
70 grams softened butter
150 grams castor sugar
300 grams plain flour
1 tsp sodium bicarbonate or baking soda
100 grams ground almonds (it can be bought from the shops, the texture is like rough flour)
Vanila essence – 1 tsp
About 6 cherries, cut into tiny pieces for decoration
1) Beat the butter, ghee and sugar till sugar for a while.
2) Add ground almond, baking soda and flour.
3) Using your hand, knead the dough into a ball. You should be able to get a smooth ball. Roll the dough into tiny marble size balls. If you can’t do it, add a bit more butter or ghee.
4) Gently, roll all the dough, place on parchment paper. Place a tiny piece of cherry as decoration. Allow some space in between because the cookies expand when baked. and bake at 170 deg for 25 minutes. Watch the cookies carefully so that it doesn’t burn to brown. You want a pale yellow cookies, not golden brown.
The above recipe is taken from Rose’s Kitchen. She has some excellent recipes on her site. There is also another sujee cookies recipe on Che-Che’s site. However, do you notice that the above recipe does not use sujee or semolina flour at all? I have checked other recipes and they too do not use semolina or suji. However, Che-Che’s recipe has sujee flour. I got the idea to put a piece of cherry on top from Che-Che’s site but I didn’t use her recipe.
Do give this sujee cookie recipe a try if you are not paranoid of using ghee in your baking.
I am going to be so busy these few days because I am doing some Chinese New Year marketing, buying stuffs to cook and baking some cakes.